1 cup cooked rice
1/4 cup shelled mussels
1 tbsp. shredded young ginger
1 tsp. thinly sliced red spur chilli
1 tsp. chopped garlic
1/2 tsp. sugar
1/2 tbsp. light soy sauce
1/2 tbsp. seasoning sauce
3 tbsp. cookung oil
lettuce for garnish
1. Wash the mussels and allow to drain.
2. Heat the oil in a wok. When it is hot, fry the garlic until fragrant, then add the ginger, mussels, and stir-fry.
3. Add the rice, stir and turn to mix it with the other ingredients. Season with the sugar, soy and seasoning sauces. When the rice is ready, turn off the heat.
4. Transfer to a bed of lettuce arranged on a plate, sprinkle with spur chilli, and serve with young ginger, sliced cucumber and spring shallots.